Salisbury Steak is a happy compromise. I’m not really into eating slabs of meat. I prefer meat ground or cut into small pieces, mingled with vegetables and other good things. Ron, however, despite being a pretty sophisticated eater, still has an appetite for classic meat and potatoes fare. Our compromise is hamburger – Ron loves hamburgers. But even Ron acknowledges that man can only eat so many hamburgers in a month. So this recipe is an answer to that. Mix it up a bit. Salisbury steak is comfort food for sure, kind of a winter version of burgers and fries. I love comfort food, especially if mushrooms are involved, so this dish is in rotation around here.
Salisbury Steak
Ingredients
FOR THE STEAKS
- 1 pound lean ground beef
- 1 cup sourdough bread crumbs
- 2 T milk
- 1 T rosemary garlic seasoning (from the Spice Mill in Manchester, CT)
- 1 egg
- 1 T ketchup
- 2 t Dijon mustard
- 2 t Worcestershire sauce
- 1 clove garlic finely minced
- salt and pepper to taste
- 2 T olive oil
FOR THE MUSHROOM GRAVY
- ½ onion diced
- 24 ounces mushrooms sliced
- 2 T flour (King Arthur Measure for Measure blend)
- 1 ½ beef stock
- 1 T ketchup
- 1 t Worcestershire sauce
- salt and pepper to taste
Instructions
- Sauté the mushrooms and soak the bread crumbs – Add the mushrooms to a dry skillet and salt generously. Sauté until the mushrooms have given up all of their liquid, and then continue cooking until the liquid has completely evaporated. Remove mushrooms from the skillet and set aside. The breadcrumbs should chopped up into a small (⅛ – ¼ inch) dice. Put the diced breadcrumbs in a small bowl and stir in 2 T of milk. Let it soak.
- Form the steak patties – In a large bowl combine the 1 lb. of ground beef, 1 cup of milk-soaked breadcrumbs, Spice Mill Rosemary and Garlic seasoning, 1 egg, 1 T ketchup, 2 t Dijon, 2 t Worcestershire sauce, minced garlic and salt and pepper. Form into 4 patties about ¾ inch thick.
- Brown the steak patties – Heat oil in the same skillet you used to sauté the mushrooms. Add the steak patties and cook until nicely browned, about 4 minutes on each side. Remove to a plate and set aside.
- Cook the onions and mushrooms – Add the 1/2 chopped onion to the skillet, season with salt and pepper and cook until soft and translucent. Add the mushrooms and stir to combine.
- Create the sauce – Turn down the heat and add the butter. Stir to melt. Add 2 T flour and whisk until combined. Gradually pour in 1 1/2 cup beef stock, the ketchup and the Worcestershire sauce, whisking continuously.
- Finish the steaks – Bring to a simmer and add the steaks back to the skillet. Cover and cook for anther 5 minutes until the steaks are cooked through.
- Serve – Serve Salisbury steaks with gravy over mashed potatoes and sprinkle with parsley.
Notes
I know you might not have access to the Spice Mill‘s Rosemary Garlic seasoning, but it is really good in this dish. Our friend John gave a large jar of it to us. A friend of his runs the Spice Mill and had gifted him with a variety of their inspired mixes, and John is always happy to share. I wasn’t terribly interested at the time, because typically I try to mix up my own herb and seasoning mixes, but this just can’t be beat. We’ve already used up that first large jar, and we only use it for this Salisbury Steak recipe!